[1]陈小强,叶阳,成浩,等. 三类茶中茶氨酸、咖啡碱及多酚类的比较分析[J]. 食品研究与开发,2007,28(12):141-144.
[2]杨伟丽,肖文军,邓克尼. 加工工艺对不同茶类主要生化成分的影响[J]. 湖南农业大学学报(自然科学版),2001,27(5):384-386.
[3]王丹,孙文静,刘淑贞,等. 不同杀青方式制备桑叶茶的体外抗氧化作用研究[J]. 西南师范大学学报(自然科学版),2015,40(10):94-99.
[4]彭代胜. 六大茶类主要化学成分及含量差异的分析[J]. 茶业通报,1986(6):7-11.
[5]辛董董,李东霄,张浩. 不同茶类制茶过程中的化学变化[J]. 食品研究与开发,2020,41(2):216-224.
[6]Wang W N,Zhang L,Wang S,et al. 8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity[J]. Food Chemistry,2014,152:539-545.
[7]谌滢,李适,刘仲华,等. 黑茶陈化机制研究进展[J]. 湖南农业科学,2016(12):118-122.
[8]宁井铭,张春泉,张正竹. 儿茶素和茶黄素在安茶加工、陈化过程中的变化[J]. 安徽农业大学学报,2016,43(2):165-169.
[9]曹艳妮,刘通讯. 不同储存时间普洱生茶和熟茶香气成分分析[J]. 食品工业,2011,32(10):64-67.
[10]侯智炜,许姗姗,曹琼,等. 青砖茶主要化学成分在储存及渥堆过程中代谢分析[J]. 安徽农业大学学报,2018,45(4):594-599.
[11]马燕,张冬莲,李家华,等. 市售普洱熟茶与绿茶、红茶咖啡碱质量分数的测定与比较[J]. 云南农业大学学报(自然科学版),2013,28(5):745-749.
[12]高海荣,黄振旭,李华敏. 16种中国茶叶中茶多酚含量对比研究[J]. 食品研究与开发,2016,37(7):33-36.
[13]李张伟. 凤凰老枞茶与新枞茶主要品质成分比较分析[J]. 茶叶通讯,2019,46(2):201-207.
[14]浦绍柳,范承胜,伍岗,等. 云南不同茶区的名山古树茶品质比较研究[J]. 西南农业学报,2019,32(3):484-488.
[15]Zhang L,Zeng Z D,Ye G Z,et al. Non-targeted metabolomics study for the analysis of chemical compositions in three types of tea by using gas chromatograph-mass spectrometry and liquid chromatography-mass spectrometry[J]. Chinese Journal of Chromatography,2014,32(8):804-816.
[16]Smith T J. Green tea polyphenols in drug discovery:a success or failure[J]. Expert Opinion on Drug Discovery,2011,6(6):589-595.
[17]莫婷,张婉璐,李平. 茶叶加工中品质关键组分的变化与调控机制[J]. 中国食品学报,2011,11(9):176-180.
[18]Dai W D,Xie D C,Lu M L,et al. Characterization of white tea metabolome:comparison against green and black tea by a nontargeted metabolomics approach[J]. Food Research International,2017,96:40-45.
[19]Tan J F,Engelhardt U H,Lin Z,et al. Flavonoids,phenolic acids,alkaloids and theanine in different types of authentic Chinese white tea samples[J]. Journal of Food Composition & Analysis,2016,57:8-15.
[20]朱旺升,倪德江. 加工工艺与名优绿茶香气形成的相关性研究进展[J]. 蚕桑茶叶通讯,2005(1):28-29.
[21]Guo X Y,Song C K,HO C T,et al. Contribution of L-theanine to the formation of 2,5-dimethylpyrazine,a key roasted peanutty flavor in Oolong tea during manufacturing processes[J]. Food Chemistry,2018,263:18-28.
[22]Sang S M,Lambert J D,Ho C T,et al. The chemistry and biotransformation of tea constituents[J]. Pharmacological Research,2011,64(2):87-99.
[23]Matsuo Y,Tanaka T,Kouno I. A new mechanism for oxidation of epigallocatechin and production of benzotropolone pigments[J]. Tetrahedron,2006,62(20):4774-4783.
[24]Obanda M,Owuor P O,Mang’oka R. Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature[J]. Food Chemistry,2001,75(4):395-404.
[25]Ma C Y,Li J X,Chen W,et al. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics[J]. Food Research International,2018,108:413-422.
[26]Wang C,Lv S D,Wu Y S,et al. Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan province by HS-SPME and GC-MS[J]. Journal of the Science of Food and Agriculture,2016,96(13):4492-4498.
[27]Ye X H,Jin S,Wang D H,et al. Identification of the origin of white tea based on mineral element content[J]. Food Analytical Methods,2017,10(1):191-199.
[1]姚振宇,殷宪超,俞明正,等.含水量、储存条件对储存期小麦中DON、NIV毒素含量变化的影响[J].江苏农业科学,2016,44(12):300.
Yao Zhenyu,et al.Effects of water content and storage conditions on changes of DON and NIV content in wheat during storage[J].Jiangsu Agricultural Sciences,2016,44(4):300.
[2]马力,陈永忠,钟海雁,等.油茶籽储藏过程中品质因子的变化[J].江苏农业科学,2017,45(14):164.
Ma Li,et al.Changes of quality factors during storage of camellia seed[J].Jiangsu Agricultural Sciences,2017,45(4):164.
[3]刘文静,傅建炜,何明燕.福建3类陈年老茶有机酸组分及含量比较分析[J].江苏农业科学,2020,48(20):224.
Liu Wenjing,et al.Comparative analysis of organic acid components and contents of three aged tea in Fujian Province[J].Jiangsu Agricultural Sciences,2020,48(4):224.